Supercritical Carbon Dioxide Extraction of Lipid-soluble Components from the Roots of Codonopsis pilosula

doi:10.7506/spkx1002-6630-201014032

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (14): 145-147.doi: 10.7506/spkx1002-6630-201014032

• Processing Technology • Previous Articles Next Articles

Supercritical Carbon Dioxide Extraction of Lipid-soluble Components from the Roots of Codonopsis pilosula

LIU Tong-ju1,2，MIN Jiang1，LI Shu-fen1,*

(1. Key Laboratory for Green Chemical Technology, Ministry of Education, School of Chemical Engineering and Technology, Tianjin
University, Tianjin 300072, China；2. Beijing Research Institute of Chemical Industry, China Petroleum and Chemical Corporation,
Beijing 100013, China)

Received:2009-02-04 Online:2010-07-15 Published:2010-12-29
Contact: LI Shu-fen1,* E-mail:shfli@tju.edu.cn

Abstract

Abstract:

Lipid-soluble components in the roots of Codonopsis pilosula were extracted with supercritical carbon dioxide, and the effects of material particle size, extraction pressure and temperature and length of extraction on the yields of crude extract and total saponins were investigated. The optimum conditions for the extraction of lipid-soluble components were determined to be: material particle size 380－250μm, extraction pressure 30 MPa, carbon dioxide flow rate 2 L/min and length of extraction 2 h. Under these optimum conditions, the yields of crude extract and total saponins were 1.11% and 2.23‰, respectively.

Key words: supercritical carbon dioxide fluid extraction, Codonopsis pilosula, traditional Chinese medicine, lipidsoluble, technics

CLC Number:

LIU Tong-ju1,2，MIN Jiang1，LI Shu-fen1,*. Supercritical Carbon Dioxide Extraction of Lipid-soluble Components from the Roots of Codonopsis pilosula[J]. FOOD SCIENCE, 2010, 31(14): 145-147.

[1]	XIE Yuejie1, HE Zhifei2, LI Hongjun1,*. Volatile Flavor Profile of Rabbit Meat Extracted by Three Frequently Used Techniques [J]. FOOD SCIENCE, 2015, 36(24): 147-151.
[2]	YANG Xian, ZHU Hui-feng, WANG Tao, CHEN Qian-feng, WAN Dong, PENG Rui. Comparative Analysis of Amino Acid Composition and Nutritional Value of Roots of Codonopsis pilosula from Wushan and Other Growing Regions in China [J]. FOOD SCIENCE, 2014, 35(15): 251-257.
[3]	GUO Xiao-nong1，QI Huan-yang 2，WANG Bing1，DONG Jiang-ling1，JIANG Jian1，YANG Yu-jie1. Antioxidant Activity of Polysaccharide from Codonopsis pilosula in Aging Model Mice and Its Effect on Senescence Resistance of Fruit Flies [J]. FOOD SCIENCE, 2013, 34(15): 285-288.
[4]	CHEN Ling-juan1,2，ZHAO Liang-zhong2,*，LIN Qin-lu1，XIA Xiang2，HUANG Da-chuan2. Optimization of Process Conditions for Pilot-scale Supercritical Carbon Dioxide Extraction of Essential Oil from Xuefeng Tangerine Peel [J]. FOOD SCIENCE, 2011, 32(2 ): 120-123.
[5]	LI Xing-tai，DU Chun-yu，LIU Yu-qing，LIU De-wen，JIN Feng-xin，ZHANG Ya-kui，KUANG Hai-xue. Functional Evaluation of Complex Codonopsis pilosula/Accinium vitis-idaea Drink in Protecting Mitochondria against Damage in vitro [J]. FOOD SCIENCE, 2011, 32(19): 273-278.
[6]	LI Lin，ZHANG Da-shun *. Comparative Study on Fatty Acid Composition and DPPH Free Radical Scavenging Activity of Oat Oils Extracted by Different Methods [J]. FOOD SCIENCE, 2010, 31(7): 146-149.
[7]	GAN Jin, MA Li-Yi, ZHANG Hong, TANG Wen-Lin, PAN Lu, CHEN Xiao-Ming. Effect of Traditional Chinese Medicine Preservative on Lingwu Chang Date Preservation at Room Temperature [J]. FOOD SCIENCE, 2008, 29(9): 607-610.
[8]	LI Sheng-Hua, WU Xian-Jin, YU Jian-Ping, LI Si-Yuan, HAN Yong-Guang. Study on Extraction Technics and Content Variety Trends of Total Flavonoids in Lithocarpus polystachyus Rehd. [J]. FOOD SCIENCE, 2008, 29(6): 139-141.
[9]	CHEN Li-Hua, SHI Xu-Wen, XIAO Zuo-Bing, ZHOU Pei-Gen. Enzymatic Hydrolysis on Prawn Head [J]. FOOD SCIENCE, 2008, 29(2): 261-265.
[10]	CAO Ling, ZHANG Yu-Lin, WANG Bao-Zhu. Identification and Determination of Illegal Adding of Sibutramine Hydrochloride in Diet Pills of Traditional Chinese Medicine for Health Care [J]. FOOD SCIENCE, 2008, 29(2): 340-343.
[11]	BI Jin-Feng. Optimization of Explosion Puffing Drying Process of Apple at Variable Temperature and Pressure Difference [J]. FOOD SCIENCE, 2008, 29(11): 213-218.
[12]	ZHANG Meng-Qin, TIAN Ai-Qin, LIN Ji-Yuan, ZHANG Li-Na, XIE Da-Ping, LIU Zhan-Chao. Study on Seperation Technologies of Pectins from Akebia trifoliate koiaz Peels [J]. FOOD SCIENCE, 2008, 29(1): 154-157.
[13]	WEI Zhao-Jun, LIAO Ai-Mei, YU Li-Tao, TAO Zhu, BAO Xian-Xun, JIANG Shao-Tong. Optimizing Technique of Extracting Pupal Oil from Silkworm Pupae [J]. FOOD SCIENCE, 2007, 28(10): 248-251.
[14]	HUANG Wen, LIU Bin, YI Xiang, ZHOU Xing-Miao, LEI Chao-Liang. Processing Technics of Oligo-chitosan Chewing Tablets from Housefly Larvae and Its Function of Lowering Hyperlipemia [J]. FOOD SCIENCE, 2006, 27(2): 244-247.
[15]	MA Rui-Jun, GUO Shou-Jun, YANG Yong-Li, ZHANG Xue-Dan. Optimizing Technique of Extracting Polysaccharide from Gracilaria [J]. FOOD SCIENCE, 2006, 27(12): 524-526.

Supercritical Carbon Dioxide Extraction of Lipid-soluble Components from the Roots of Codonopsis pilosula

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments